News & Analysis on the Bakery and Snacks Industries
Acrylamide levels can be dramatically reduced by the addition of pea flour in wheat bran and wholegrain breads without any negative impact on colour and sensory properties, claims a new study.
BASF and Ineos have unveiled proposals to form a global styrenics company with projected annual sales of €5bn in a bid to compete with operators in the Middle East and Asia.
A new biopolymer range provides better seal integrity for the larger pack sizes of dry products such as muesli and pasta, claimed Innovia Films at the launch of the new NatureFlex film at the French industry event Emballage last week.
FoodProductionDaily.com caught up with Ishida Europe’s Torsten Giese at the Emballage show in Paris last week to discover his take on how the sector is recovering from the global recession and how this is informing development trends.
NutriGal has gathered positive preliminary data to support the satiety effect of its eponymous protein and fibre ingredient, derived from a by-product of the soy processing.